Veggie Pot Pies

Six months later…The Veg Way is back to blogging! The past four months have been full of travel and exploration. I’ve been grateful to visit places like Italy, Panama, and Costa Rica. In the upcoming months, I will get to take my family to Winnipeg, and see new sites such as Seattle and Honolulu.

With these amazing travels, my budget has been pretty tight. I try my best to limit dinners out, opting to invite friends over instead. While I get most of my protein from plants, I occasionally rely on pre-made fake meats. However, places like the Herbivorous Butcher are prime reminders that I can make my own fake meat!

The pot pie recipe below has a few steps. The first step is making the seitan. This is so incredibly easy, I can’t believe I didn’t do this more often.

The second step is making the crust. The third step is making the stew. The fourth, and final, step is putting everything together!

I am ending the blog with a photo of how I utilized some of the leftovers. I hope you enjoy this scrumptious meal!

Seitan 

Courtesy of Isa Chandra

  • 1 c vital wheat gluten flour
  • 3 Tbls nutritional yeast
  • 1/2 c cold vegetable broth
  • 1/4 c tamari or soy sauce
  • 2 Tbls fresh lemon juice
  • 1 Tbls olive oil
  • 2 cloves minced garlic

For the simmering broth:

  • 4 c vegetable broth
  • 4 c water
  • 1/4 c tamari or soy sauce
  • *I added mirin and garlic to my broth
  1. Add simmering broth ingredients to the pot, bring to a boil
  2. In a large bowl, mix dry ingredients (flour and nutritional yeast)
  3. Add broth, tamari, lemon juice, olive oil and garlic to a small bowl, whisk together
  4. Mix the wet ingredients with the dry. Stir until no dry ingredients remain
  5. Knead for about 3 minutes and divide into 3 pieces 295E40F5-8382-4795-A074-B0218DFF287B
  6. Add seitan cutlets to boiling water, partially cover the pot and reduce to simmer. Cook for 45 minutes, turning the cutlets every 10 minutes
  7. **Remove cutlets and reserve the broth**, this will be used for the pot pie gravy. Let cutlets dry in a colander

Pie Crust 

Courtesy of Martha Stewart

  • 1 1/4 c flour
  • 1/4 tsp salt
  • 1 tsp sugar
  • 1 stick vegan cold butter, cut into 1/2″ pieces
  • 3-5 Tbls ice cold water
  1. Mix together dry ingredients, add to food processor
  2. Add the butter and pulse
  3. Slowly add in the water, continuing to pulse until dough is crumbly yet moist
  4. Press dough together, wrap in plastic, chill for at least an hour

Veggie Pot Pie

  • 2 Tbls vegan butter
  • 1 onion, diced
  • 1 red potato, peeled and diced
  • 2 carrots, peeled and diced
  • 1 seitan cutlet, cubed
  • Herbs of choice (1 tsp dried rosemary, thyme, or sage)
  • 2 Tbls flour
  • Reserved simmering broth (or veg broth)
  • Cornstarch slurry (cornstarch plus water)
  • 1/2 c peas
  • Salt and pepper to taste
  1. Saute onion in butter; after 5 minutes, add the potato and carrots, continue to simmer
  2. As the veggies soften, add the seitan cubes and herbs. Coat pot pie ingredients with flour. Continue cooking for several minutes. Slowly add in the reserved simmering broth. This part I did not measure, I eyeballed it. Bring to a boil, reduce to a simmer. If sauce isn’t thickening enough, add a small amount of cornstarch water. This will thicken quickly
  3. Finally, add the peas, then salt and pepper to taste.
  4. Coat ramekins with oil, add stew to the brim, let this cool
  5. As the stew cools, roll out the chilled dough to about 1/8″ thick
  6. Cut dough into desired shapes, place on top of stew. Bake at 375F for about 45 minutes or until the crust is golden brown

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Cashew Hollandaise

  • 1 c raw cashews, soaked
  • 1 Tbls nutritional yeast
  • 1 tsp dijon
  • juice of 1 lemon
  • 1/2 tsp turmeric
  • 1/2 tsp garlic
  • water
  1. Puree all ingredients, adding water until you reach the desired consistency
  2. Drizzle over roasted vegetable of choice

 

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The next day, I used leftover asparagus and hollandaise to make a benedict with vegan bacon and Rogan Josh roasted potatoes

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Vietnamese Mock Duck with Pickled Veggies, Roasted Broccoli and a Sweet Sriracha Sauce

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I was inspired to make this dish after we received some mock duck in the shop. The first thing that came to my mind was “Banh Mi!” As you can see, this is not the traditional Banh Mi, which is served on a baguette with pickled veggies, pork, pate, cilantro and jalapeños. One thing I did stay true to was the spice. I put a good amount of red pepper flakes in the marinade and the sweet sriracha sauce gave another dimension of heat. You can certainly serve this traditionally on bread or incorporate it other ways such as atop a mountain of veggies!

Ingredients
– 1 package of chicken style seitan (Westsoy makes a great one)
– 3 cloves garlic, leave whole and crush
– 1″ piece of ginger, minced
– 1/2 tsp Chinese Five Spice
– 1 tsp red pepper flakes
– 1 Tbls lime juice
– 2 tsp tamari

1. Drain the seitan and set aside
2. In a bowl, combine all of the ingredients. Add seitan to marinade. Cover and refrigerate for as long as possible (I did about 3 hours, overnight would be ideal)
3. Sauté marinated seitan with the marinade until the marinade has absorbed/evaporated and the seitan has browned
4. To make the sweet sriracha, add equal parts of sriracha to agave

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Mock Chicken Salad

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We received our first shipment of seitan for the season and needless to say, I was eager to get home and create something for the deli. Meat-salads are pretty popular at the store so I made a mock chicken salad.

For those of you who are unfamiliar with the devilish sounding faux meat, it’s a great option. And I’m not particularly fond of most alternative meats. Seitan originates from Japan and is said to have a texture similar to duck. In fact, it is often referred to as ‘mock duck.’

The recipe is very simple and if you don’t have a food processor, feel free to go for a chunkier texture by chopping the seitan. And while this salad goes great on a sandwich, it would also be a lovely protein for a pasta salad.

Ingredients
– 1 package of chicken style seitan (I used the Westsoy brand)
– 1 Tbls onion, diced
– 1/3 c vegenaise
– 1 tsp apple cider vinegar
– 1 carrot, grated
– 1 stalk of celery, chopped
– salt and pepper to taste

1. In a food processor, combine the seitan, onion, vegenaise and apple cider vinegar. Pulse until you have a desired consistency
2. Transfer the salad mixture to a bowl, stir in the celery and carrot. Add seasoning to your liking

Homemade Seitan with Braised Brussels Sprouts and Cheezy Roasted Cauliflower

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I bought a package of vital wheat gluten over a year ago…and I am now getting around to making Isa’s homemade seitan. It was much easier to make than I had thought. I will definitely be making this again in the future. I served the seitan with braised Brussels sprouts and cheezy roasted cauliflower. The combination of vegetables, sauce, and protein created a plate of deliciousness.

Isa’s Seitan
– 3 Tbls nutritional yeast flakes
– 1/2 c cold vegetable broth
– 1/4 c soy sauce
– 2 Tbls fresh lemon juice
– 1 Tbls olive oil
– 2 cloves garlic, pressed

For the simmering broth:
– 4 c vegetable broth
– 4 c water
– 1/4 c soy sauce

1. Add the broth ingredients together and bring to a boil
2. While broth is heating up, add the seitan ingredients together. Kneed for a few minutes
3. Tear the seitan protein into 3 pieces. Kneed each piece. Let it sit until the broth is boiling
4. Add the seitan pieces to the boiling broth, slightly cover and reduce heat to a simmer. Cook for 45 minutes, while turning seitan a few times
5. Remove from heat, let sit for 15 minutes. Then, I let my seitan sit out before putting it in the fridge/freezer for later

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Braised Brussels Sprouts
– Reserved broth
– Brussels sprouts
– 1 onion, diced

1. Cut ends off brussels and add to a pan with chopped onion and enough broth to cover half of the brussels
2. Loosely cover the pan with aluminum foil. Roast at 400F until brussels are tender

Cheezy Cauliflower
– Cauliflower florets
– 1 c unsweetened non-dairy milk
– 1/2 c Daiya vegan cheddar cheese
– 2 1/2 Tbls nutritional yeast
– 1 tsp dijon mustard

1. Roast cauliflower with brussels, at 400F until tender
2. To make the sauce, bring milk to a simmer, add remaining ingredients. Once it thickens, remove from heat. Salt and pepper to taste
3. When cauliflower is tender, add sauce to cauliflower florets. I used a small portion of florets and had a lot of sauce left over